This is an old favourite that I like to make each summer - it started out as peach-rosemary jam, but quickly morphed into a jewel-coloured, translucent, pink plum-thyme jam. It's very softly set, best served out with a spoon, and spreads into a pool of delicate plummy sweetness. Here is the recipe once again, with a few photos.
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Peach Rosemary or Plum Thyme Jam
1 lb. peaches or plums (peel the peaches by cutting a slit, dropping them into boiling water, and removing the skins), pitted and chopped
2 cups of sugar or 2 cups of unsweetened grape juice concentrate (the jam won't be too sweet, but mostly tart)
a handful of fresh thyme or rosemary sprigs
a squirt of fresh lemon juice
I don't use any pectin in this recipe because both peaches and plums have enough to set into a great, soft jam on their own.
Mix all the ingredients in a big bowl and allow it to sit in the fridge overnight, stirring occasionally until all the sugar dissolves.
Bring to a boil in a big saucepan, and cook for about 20 minutes at medium heat, mashing up the fruit chunks. Remove the thyme/rosemary once the jam is sticky and reduced, and bottle according to your favourite method. I process these in boiling water for about 7 minutes, and then leave them to cool upright for 24 hours. They almost always all seal! It keeps for a good year, but refrigerate after opening.
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